Cooking Dapple Fire Pluots

Dapple Fire Pluots 6oz (170g) 2 ea 2 cups
Sugar 3 1/3oz (96.25g)

Something you don’t know about me

The first club I ever went to was a gay club. I asked my big brother not to take me to a gay club, he promised! When I arrived I saw manikin (man) hanging on a wall, then suddenly this song comes up “it’s raining men” I snapped my head towards my brother and yelled. “YOU LIED!” As he laughed.

Boiling the Dapple Fire Pluots

First measure all you ingredients

Then we are going to cut with a knife cut the Pluto into small pieces (wedges are fine)

Grab a pan and add your sugar with the plutos

Bring a boil let cook for a min before you pull off

Strain it and save the syrup for a drink of some sort if you want

And the fruit place in the freezer to cool down quickly

Making your scone dough

With your kitchen aid put on the paddle attachment

Crack your egg into the kitchen aid bowl

Add your sugar and mix at 4 to 8 speed

Drop in your dry in ingredients and butter

Mix until your butter is well mixed

With a bowl, mix the sour cream and milk together until smooth

Now add your liquid and fruit. Mix at speed six really quick, so you do not over mix the dough

Cooking the scones

Quick tips

Can I change the fruit?

You can adjust to any fruit just always has to be 2 cups of fruit from dry to stone fruit. I will be doing my crowd pleaser quince scone soon. I would sell out of these daily within a couple of hours best quince scones you’ll ever have, but it’s the technique of how it’s done.

Why did you use milk and sour cream

When doing this recipe, usually I use buttermilk, but I wanted to show you that you can use similar tasting ingredients to get the same results. But the end you’ll find out that you would rather buttermilk instead since you have to add more flour.

If you want to use buttermilk

Combine the sour cream and milk measurements, that’s the amount of buttermilk you will need.

When scones are are very wet what can I do?

You can add more flour to get it to the same consistency, but you will lose flavor it will become flat like a nail, but it’s better than wasting the product. What I would do to make sure it still has flavor is add syrup of the fruit or add dried fruit.

Did you know that scones in my country are made in rounds?

It took me the longest time to find out what scones are here because we also don’t sprinkle sugar on top.

When baking scones can coat the top?

Sure can! You can add egg yolks to get glossy olive oil to give it a rustic look. Or sprinkle crystal sugar the options are endless!

What if I want to make it vegan?

You would replace the butter with vegan butter (earth balance)

The milk you would use soy milk, rice milk, Hemp milk, and almond milk ( would pick almond!)

For the eggs, I would use egg replacer with 2 grams of xanthan gum, so it does not separate and become firm

Could I make this gluten free?

Sure can! Use Cup for Cup flour or King Arthur gluten free flour, but make sure you add at least 2 grams of xanthan gum every time you times the recipe this will help it.

When I freeze my scones will they be the same as the fresh?

Yes Indeed! Sure will!

How to do this for 25 to 1000 people?

This recipe already is for 25 people, so you are solid there!

Here is the thing you can’t put it through a sheeter unless you want your scones super dry, so it doesn’t stick to the sheeter with adding a lot of flour.

So seriously the best thing is rolling it out on a large table, not to mention it didn’t take that long to make these. The biggest time-consuming part about doing the scones are cutting them and laying on a sheet pan. While wrapping them unless you are using a sheet pan bag that will reduce your time by a lot.

If you were putting in the freezer and you, decide that you are going to fire all the scones the next morning. Then I would suggest just putting the sheet pans on a rack and using plastic rack bag to cover the cart that will only take two mins. Again time has cut massively

Comments

Hey Nicolas – I love baking but usually it’s a pain to read through different recipes to find a good one – but this really made me want to read (and watch) MORE!
Thanks for making the funniest scones recipe EVER!

And btw, I don’t have that stirring machine at home as in your video, do you recommend this recipe even if I don’t have all the necessary cutlery (I just moved to a new apartment) but I miss the smell of fresh bread in the morning!

hi Nicolas!
Another great recipe that does not look too complicated to make. I do not have a Kitchen Aid however so I would have to do it manually or with a hand mixer. But it would be simple enough to do so. I like the addition of the pluots directly in the dough. That would add a tad of sweetness (and maybe tartness?) to the dough. I would definitively eat them hot with some jam and butter

Hi Nicolas,
wow – TASTY! I didn’t know what pluots were so I did a quick google search. Turns out they are called plums in Canada. One of my favorite fruits! The way you make your scones is more like an artisan. Very nice.